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Glutomatic
The world standard for gluten quantity and quality determination
When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product. The Glutomatic System is the world standard for determination of gluten quantity and quality.
The effect of gluten quantity and quality in the flour used for breads, cookies, crackers and pasta is dramatic. In the photo of bread loafs above it is clear that the wet gluten quantity of the flour strongly influences bread volume. Using the Glutomatic System you will be able to determine the baking quality of wheat and flour.
This machine is used to measure the gluten in the wheat flour is an important step to test quality. This method is to measure the quantity and quality of wet gluten with gluten washing instrument and gluten index determinator and dryer.
This machine now is widely used in purchasing, breeding, warehousing, flour-making, baking, food and dry gluten processing and other industries.
Specification
Gluten washing instrument(Double-head Single-Head):


Voltage of Power Supply: AC220 and 10V more or less
Power Frequency: 50Hz
Main shaft Speed: 120 and 2 more or less r/min
Fine washing mesh Specs. 200 holes
Rough Washing mesh Specs. 26 holes
Sample Size 10g *2
Mixing time: 5-75s (one circle per 5s)
Liquor Flow 52 and 3 more or less ml/min *2
Physical Dimension 364mm*328mm*319mm
Weight Approx. 22kg
Gluten Centrifugal and Index determinator:
Gluten washing instrument(Double-head):
Voltage of Power Supply: AC220 and 10V more or less
Power Frequency: 50Hz
Motor Horsepower: 25W
Motor Speed: 3000/6000 r/min(adjustable)
Screen box pore plate( hole diameter * hole distance) 0.6mm*1.25mm
Working time:0.5-5 min(adjustable)
Physical Dimension: 265mm*220mm*165mm
Weight: Approx. 6kg

Dyrer
Voltage of Power Supply: AC220 and 10V more or less
Power Frequency: 50Hz
Rated Powerr: 650W
Working temperature: 180-200C
Physical Dimension: 230mm*250mm*110mm
Weight: Approx. 2.5kg

About gluten
Gluten is the functional component of protein and determines many dough and processing characteristics of wheat and wheat flour.
It is under these conditions when the reported protein content is not indicative of quality that another set of tests is required. The Glutomatic system is designed to measure protein quality for the following parameters:
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